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The Ultimate Moist Red Velvet Bundt Cake with Tangy Cream Cheese Glaze

Close-up of a vibrant red velvet bundt cake drizzled generously with white cream cheese frosting.
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Bake a show-stopping, moist Red Velvet Bundt Cake from scratch that delivers rich cocoa flavor and a tender crumb. This recipe is simple to follow and results in an elegant dessert perfect for any special occasion.

Ingredients

Scale
  • 1 1/2 cups vegetable oil
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon white vinegar
  • 1 cup buttermilk
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons red food coloring
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly.
  2. In a large bowl, whisk together the vegetable oil and granulated sugar until combined. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate small bowl, whisk together the cocoa powder and baking soda. Add this mixture to the wet ingredients and mix until just combined.
  4. In another small bowl, mix the white vinegar into the buttermilk. Add the buttermilk mixture alternately with the flour and salt to the batter, mixing on low speed until just incorporated. Do not overmix.
  5. Stir the red food coloring into the batter until you achieve a vibrant red color.
  6. Pour the batter into the prepared Bundt pan. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  8. To make the cream cheese glaze, beat the softened cream cheese and butter together in a medium bowl until smooth. Gradually beat in the powdered sugar until fully incorporated. Stir in the vanilla extract. Add a tablespoon of milk if the glaze is too thick.
  9. Drizzle the tangy cream cheese glaze over the completely cooled Red Velvet Bundt Cake before serving.

Notes

  • For a truly vibrant color, use high-quality gel food coloring instead of liquid drops.
  • Buttermilk is essential for the cake’s texture; do not substitute it with regular milk.
  • Ensure all cold ingredients, like eggs and buttermilk, are at room temperature before mixing for a smoother batter.

Nutrition

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